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Using Garlic Survival Company's Hot Pepper Sauce

Quick Guacamole - Blend: 2 avocados peeled and pitted, 1/2 cup Garlic Survival Company's Garlic Salsa, juice from 1/2 lemon, dash of Garlic Survival Company's Roasted Garlic Hot Pepper Sauce, 1 tablespoon of mayonnaise, 1/4 onion chopped, sprinkle of Garlic Survival's Garlic Pepper 'N Spices.

Huevos Rancheros Omelet - Mix in a combo of Garlic Survival's Tomatillo Garlic Salsa, Garlic Survival Company's Garlic Salsa and a shake of Garlic Survival's Roasted Garlic Hot Pepper Sauce. Add to any suitable omelet filling.

Teriyaki Stir Fry - Add Garlic Survival Company's Roasted Garlic Teriyaki Sauce and Garlic Survival Company's Roasted Garlic Hot Pepper Sauce and stir fry with your favorite meats, chicken and/or vegetables - Delicious!

Mexican Chicken - In a heavy skillet, lightly saute four skinless bonless chicken breasts in olive oil. Add 1 jar Garlic Survival Company's Triple X Garlic Salsa, cover and simmer for 30 minites. Add a dash of Garlic Survival Company's Roasted Garlic Hot Pepper Sauce to taste. Serves four.

Using Dave's Gourmet Super Hot and Hot Sauces

Insane Salad Dressing or Dipping Sauce

1 cup prepared ranch-style dressing
1 drop Dave's Gourmet Insanity Sauce of choice
(Ultimate Insanity, Insanity, or Temporary Insanity...depending on how insane you feel like being!)

Combine ingredients. Dressing should still appear white; if pink AT ALL...thin with more ranch dressing. Use as you would any salad dressing...or as a yummy dipper for veggies or any of your favorite appetizers (great with wings...or on potato skins...with fried zucchini or mozzarella sticks...)

Arizona Dessert Chili
Servings: 6
Preparation Time: 1:15
Categories: Meats
Source: Dave's Gourmet

2 tablespoons vegetable oil
3 garlic cloves, chopped
2 onions, chopped
1 green bell peppers, chopped
3 pounds beef, chopped
1 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon Dave's Gourmet Insanity Sauce
10 tomatoes, peeled and chopped
1 can beer

Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sauté until soft, about 5 to 7 minutes.
Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount , however.

Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.

Serving ideas: Serve with cornbread or cheese biscuits.

Insanity Popcorn
Source: Dave's Gourmet

1. COOK 3/4 CUP OF POPCORN
2. While the popcorn is cooking, melt 2tbls butter, 1tbls brown sugar, one tsp lawreys seasoning salt and one drop of Dave’s Gourmet Insanity Sauce.
3. After the popcorn is done pour the butter sauce over it and mix well
4. Eat with care.

Charbroiled Swordfish with Citrus Salsa
Servings: 4
Preparation Time: 1:00
Categories: Fish and Seafood Southwestern Cuisine Healthy & Hearty New American Cuisine Diner and Grill
Source: Dave's Gourmet

4-5 ounce swordfish steaks ( center cut ), grilled
1 ruby red grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
2 limes, peeled and sectioned
1 lemon, peeled and sectioned
1 cup red, green and yellow bell peppers, cut in fine strips
1 medium red onion, finely diced
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped
1 dash Dave's Gourmet Hurtin’ Habanero Sauce
1 tablespoon corn oil
1 dash salt
1 dash black pepper

STEP ONE: Prepare the Citrus Salsa
Mix all ingredients except swordfish, corn oil, salt and pepper and let marinate for a couple of hours.

STEP TWO: Grill the Swordfish
Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill.

STEP THREE:
Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint springs. Serve with saffron rice, fresh asparagus, and baby carrots.

Serving Ideas: Serve with saffron rice, fresh asparagus and baby carrots.

BBQ Insane Ribs
Source: BBQ List

(RIBS)
5 pounds pork spareribs -- cut in half
1 tablespoon fresh ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt
4 ounces Dry red wine
(SAUCE)
1/2 bottle barbecue sauce (a "not too sweet" sauce)
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
2 each small plums well ripened -- chopped
1/8 teaspoon Dave's Gourmet Insanity Sauce

FOR RIBS
Early in the day, wash and thoroughly dry ribs. Trim all possible fat and remove thin skin membrane from back side of ribs. Mix together the remaining spices, and rub into ribs. Place each slab of ribs on heavy duty foil. Sprinkle red wine evenly over both slabs and seal foil tightly. Refrigerate for at least 4-5 hours.

Soak in water 2 handfuls of hickory chips and 4 handfuls of mesquite chips. Prepare a charcoal (3-4 lbs.) fire in a covered grill and wait for coals to ash over. Place foil packages of ribs directly over hot coals and cover grill. Cook for 1 hour turning foil packages every 15 minutes. Remove foil packages and drain off fat and remove ribs from foil. Push remaining coals to one side so the opposite side of the grill has no coals underneath it. Cover grill and close bottom vents so they are barely
open then close top vents completely until grill temperature drops to 225-250 degrees. Place ribs on grill side with no coals under it. Throw in 2-3 handfuls of soaked wood chips over coals and cover grill. Keep grill covered to maintain 225-250 degrees. Cook/smoke ribs for 2-3 hours tossing in more wood chips each hour and maintaining 225-250 degrees temperature till done

FOR SAUCE
Combine all sauce ingredients in a food processor and mix till completely blended. Pour into a saucepan and simmer over low heat for 15-20 minutes, stirring often.

Serve ribs with warm sauce.

The Fat Man's Turkey Brine
SOURCE: BBQ List

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon ground sage
2 tablespoons crushed red pepper
1 tablespoon fresh black pepper
4 bay leaves
1 tablespoon Old bay seasoning
1 tablespoon Dave's Gourmet Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage)

Combine all ingredients in a container large enough to hold your turkey. Brine overnight; rinse before roasting, grilling or frying.

Dave's Insanity Squares

1/2 cup margarine
1 cup brown sugar
1/2 cup honey
1 teaspoon vanilla
2 tablespoons unsweetened cocoa powder
1/8 teaspoon Dave's Gourmet Insanity Sauce (or to taste, but start small!)
8 to 10 cups puffed wheat or rice crispies

Put all ingredients except the puffed wheat into a large saucepan. Bring to a
boil over medium heat while stirring. Let boil for 1 min (keep stirring).
Remove from heat, mix in the puffed wheat or rice crispies and then spread out on a greased cookie sheet to cool. Cut into squares.

Jack Daniel's Insane Rib Glaze
[adapted from "Cooking with Wine and Spirits" ]

1 cup Jack Daniel's Whiskey
1/2 cup dark brown sugar
1 cup catsup
1 teaspoon Worcestershire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon Dave's Gourmet Insanity Sauce

Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.Also great on chicken wings.

Extreme Heat Chicken Wings

Chicken wings
Salt
Pepper
Onion
1 cup soy sauce
2-3 drops Dave's Gourmet Insanity Sauce
1 teaspoon honey

Build a fire with good quality charcoal in one side of a Weber or similar grill. Let it get red hot. Wash, salt, pepper the wings, and place on rack on side away from fire. Put top on and roast 20-30 minutes, until wings are crispy and light brown and sizzling. Sauce. Make in a large pot with tight lid. Fry some diced onions in a little margarine When soft, deglaze with soy sauce. Add honey, and Dave's Insanity Sauce. Put cooked wings in pot and shake to cover with sauce. Put the wings back on the grill to cook some more. Repeat every 5 minutes or so, The wings will be getting ready to fall off the bone soon so don't shake too hard in the pot. After 3 treatments, make sure liquid has dried and wings are crispy,
then remove from grill and salt lightly to serve.

Southwestern Caesar Salad with Chipotle Dressing

Dressing:
1/2 cup mayonnaise
11/2 tablespoons water
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon freshly grated lemon zest
1 tablespoon minced drained canned chipotle chiles in adobo sauce
1 fresh red jalapeno chile, stemmed, seeded and minced
1 to 2 drops Dave's Gourmet Insanity Sauce
1 teaspoon firmly packed light brown sugar
Salt and freshly ground black pepper
1 large head romaine lettuce, torn into bite-size pieces
2 medium tomatoes, diced
1/2 cup fresh or drained canned corn kernels
1/4 cup freshly grated Parmesan cheese

To prepare the dressing, in a small bowl mix together the mayonnaise, water, soy sauce, lemon juice and zest, chipotle chiles, jalapeño, Insanity Sauce, and brown sugar. Season dressing to taste with salt and pepper and set aside. Toss together the romaine, tomatoes, corn, 2 tablespoons of the cheese, and the salad dressing. Sprinkle the remaining cheese on the tossed salad and serve. Yield: 6 servings

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